OPTIMIZING THE DEVELOPMENT OF AN ANTHYPERTENSIVE WHEY HYDROLYSATE IN SEMI-PILOT SCALE
Luísa Ozorio1,2; Nariana Regina Pereira3; José Eduardo Silva-Santos3; Ana Iraidy Santa-Brígida4; Caroline Mellinger-Silva4; Lourdes Maria Correa Cabral4
1Federal University of Rio de Janeiro, Chemistry Institute, Rio de Janeiro, Brazil; 2INRA, Agrocampus Ouest, STLO, 35000, Rennes, France; 3Federal University of Santa Catarina, Laboratory of Cardiovascular Biology, Santa Catarina, Brazil; 4Embrapa Food Technology, Rio de Janeiro, Brazil
INTRODUCTION RESULTS
CONCLUSIONS
Acknowledgements: Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), Coordenação de Aperfeiçoamento de Pessoal de nível Superiror (CAPES), Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA) and Institut National de la Recherche Agronomique (INRA) for the financial support and winery Vinícola Rio Sol for supplying the Alicante Bouschet grape pomace
o Large quantities of whey are generated annually by the cheesemaking industries and concerns about the environment have made them seek new alternatives for their effluents;
o Whey proteins and peptides are one of these byproducts which is recognized for reducing risk factors of numerous diseases, including hypertension;
o Despite the need of better use of this agroindustrial residue and the high prevalence of hypertension worldwide, whey based-products that are able to modulate blood pressure are very scarce in food and nutraceutical markets, emphasizing the need of more research regarding this theme. The development of new products requires several stages in which scaling-up the production is comprised.
o The present study proposed to optimize the process of development of a new antihypertensive whey hydrolysate in semi-pilot scale, assessing the influence of drying technologies and enzyme inactivation conditions on its biofunctionality.
The present study revealed that the spray-dry technology was effective in maintaining the antihypertensive potential of the hydrolysate, besides being more affordable to food industries. Moreover, the enzyme inactivation seemed to be an important step in the process for the obtainment of a biofunctional ingredient, since thermally inactivated samples achieved vascular relaxations above 70%. In this manner, thermic inactivation of the enzyme and spray-drying the hydrolyzed solution were the best alternatives for the development of antihypertensive whey hydrolysate in a semi-pilot scale.
Lyophilization
Antihypertensive activity ex-vivo
RP-HPLC +
Whey Protein Concentrate 88% (WPC) 1.25% (w/v); pH 2.0
Enzymatic Hydrolysis
Pepsin 1.68% (w/w); 37°C; 3h
5M NaOH
up to pH 7 80°C/5min
Spray Dryer
Enzyme inactivation
Figure 1: Design of an industrial plant for whey protein hydrolysate production.
Figure 2: Peptide profiles of whey hydrolysates. (A) chemically inactivated and freeze-dried;
(B) chemically inactivated and spray-dried; (C) thermally inactivated and freeze-dried; (D) thermally inactivated and spray-dried. Upper windows show β-lactoglobulin.
Figure 3: Vascular relaxations induced by cumulative concentration of 1, 3, 5, 10 mg.mL-1 of whey hydrolysates.
Letters a and b indicate significant difference (p<0.05).
In natura whey
Membrane concentration
Hydrolysis
Spray Dryer Packing
